Up In Smoke
Our region’s pitmasters and chefs share tips and tricks for firing up the smoker.
Easy
5 MIN
Want to make use of leftover fat from cooking pancetta? Infuse it in your favorite spirits. Here it is used in bourbon that is also infused with smoked maple wood chips. Make sure the wood chips have not been treated with chemicals.
Ingredients
SERVINGS: 1 Cocktail
For Pancetta Maple Bourbon
- Leftover fat from cooking 1/2 pound pancetta
- Handful maple wood chips
- 2 cups Four Roses Bourbon
For smoked maple simple syrup
- Handful maple wood chips
- 1 cup water
- 1 cup sugar
For Cocktail
- 2 ounces Pancetta Maple Bourbon
- 1/2 ounce Smoked Maple Simple Syrup
- 5 dashes Angostura bitters
Instructions
To make pancetta maple bourbon: Pour leftover fat in a glass quart container. Smoke a handful of maple wood chips. Add the chips to the container of pancetta fat. Add Four Roses Bourbon and let the mixture sit for 72 hours.
To make smoked maple simple syrup: Heat water in a small saucepan. Add sugar and mix until dissolved. Remove from heat and add smoked maple chips to the syrup. Let the mixture sit for 72 hours.
To make Old Fashioned: Stir together pancetta maple bourbon, smoked maple simple syrup and bitters. Serve over a large ice cube in a double old fashioned glass. Garnish with a candied piece of pancetta.
To make candied pancetta: Preheat oven to 400°. On a baking sheet, cook several slices of pancetta 3/4 of the way through. Top with brown sugar and finish in the oven until the sugar melts.
Smoking Food & Drink
